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vegetable oil kosher salt cavatappi milk unsalted butter all-purpose Gruyere cheese Cheddar freshly ground black pepper ground nutmeg lobster fresh white bread crumbs
Viewed: 38 - Published at: a year agoIngredients
- 2 tablespoons vegetable oil
- Kosher salt
- 1 pound cavatappi or elbow macaroni
- 1 quart whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups grated Gruyere cheese (12 ounces)
- 2 cups grated extra-sharp Cheddar (8 ounces)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cooked lobster meat, 1/2-inch-diced
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Method
- Preheat the oven to 375 degrees F.
- Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package.
- Drain well.
- Heat the milk in a small saucepan, but don't allow it to boil.
- In a large pot, melt 6 tablespoons of the butter and add the flour.
- Cook over low heat for 2 minutes, stirring constantly with a whisk.
- Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth.
- Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts.
- Stir in the cooked pasta and lobster.
- Pile the mixture into 6 to 8 (2-cup) gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top.
- Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.
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- Photographs by Steve Giralt
